Tender Venison Cubes with Green Peppers, Onions & Tomatoes
Tender pieces of venison simmered with green peppers, onions and tomatoes. Simple, hearty & delicious.
Equipment
- Dutch oven or heavy pot
Ingredients
- 1 tablespoon olive oil, ghee or cooking oil
- 2 pounds venison cubes
- salt & pepper to season meat
- 1 large onion chopped
- 1/2 cup broth, stock OR red wine vegetable, chicken, beef - whichever works
- 28 ounce can crushed tomatoes
- 3 large green peppers chopped
- 2 teaspoon paprika preferably good quality
- 2 teaspoon parsley dried
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon red pepper flaked dried
- 1/8 teaspoon black pepper
- rice, salt & pepper to serve
Instructions
- Heat oil in dutch oven or heavy pot over medium high / high heat.
- Salt & pepper venison cubes. Add to pot. Brown meat on all sides.
- Remove venison, set aside.
- Reduce heat to medium. Add onions to pot. Add a drizzle of more oil if needed. Saute until translucent and tender.
- Add broth/stock/wine to pot. Deglaze (scrape and mix any bits of onion or meat - use wood or plastic utensil if using an enameled dutch oven)
- Add meat, crushed tomatoes, green peppers, paprikas, garlic, parsley, salt, red & black pepper to pot.
- Stir & bring all ingredients to a simmer. Reduce heat to medium low & cover.
- Continue to simmer, stirring occasionally, until meat is tender (you're looking at an 1 1/2 to 2 hours.) Keep ingredients at a gentle simmer, not a bubbling boil.
- Remove from heat. Salt & pepper to taste. Serve over white rice. Enjoy!
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